Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1887-08-19
Cook Ing etabie I!

|a sRetablssi ong ~ q ways 81 kept Il !
cool. lean, lark place. IL q cellar III
possible shine OF ven 4 strong
light RENDERS them fabby and favor
less rishable fresh Yegeta bles ought
M e eaten the day they are picked
Nothing i known 81 their true IN
ardness 81 the Il city denizen who
buys them from q corner grocer or
4 nckstcr. Lie every other kind & Of
fooel, the tooths oneness OF vegetables
depends on the perfection Of cooking.
Failure consists in their being under
done OF over-d lone, under seasoned or
oyer-seasoned, and in being served half
cold. .# d
81 Soft water should be used in boiling
Or stewing whenever practicable
Cooked quickly in just enough water to
cover them, their delicaey Of flavor will
be preserved.
3s AS soon as vegetables are thoroughly
done, not q moment before, they should
be taken from the fire and served in hot
dishes. By the time thew are on the
plates they will be cool enough.
Fresh vegetables are best cooked il
boiling water and sailed when half
done. Dried vegetables ought to be
soaked, sometimes twelve hours or
more, as is the case with beans and
peas. Roots or tubers need pairing or
scraping, and soaking q couple Of hours
before they are put on to cook, especi-s
ally in the latter part of the Winter
when they have become wilted.
In regard to the length of time re-
quired for cooking. no rule can be Civ
en-. 1t varies with different states of
the atmosphere, as we'll as with the
condition of the vegetables. Roughly
stated, half an hour is long enough to
cook the tender. Summer. vegetables,
to which add fifteen minutes for the
cooking of most roots
Many vegetables, like cabbage and
squash, are better steamed than boiled;
they furnish their own juices and arc
richer without contact with water
When boiled, the less water used the
better; if kept tightly covered and
cooked quickly, no additional water
will be needed. It must always be
boiling if more is necessary. but even
then the vegetable soaks up portion
of the water before boiling begins
anew. .#s :5.a7%z
Porcelain-lined or granitized ware is I
better than tin for everything. Most
vegetables contain small amount of
acid or potash, and some contain
large amount. %.<.. T. s.e-.. :s
No attempt has been made to give
the exact quantity Of salt needed in
each dish. Some persons require
double the amount that others USE:
Pepper is disagreeable to a portion of
vegetable eaters and agreeable to
others. have long noticed that those
given to large use of pepper, salt
spices and condiments are almost uni
versally restless, excitable and irascible.
They are subject to violent and infam-
nlatory diseases, and when past mid
die age, become great sufferers. Con- J
diments are acrid, Irritating and in
fammotory in tendency, and(whatever
disturbs the physical being inevitably !:
tends to disturb that mental and
superior portion which is 50 intimately
connected with and dependent upon the
coarser part which clothes it with
living garment. .a -. =
That it is more difficult to make
vegetables palatable without meat than
with it cannot be denied. We inherit
the taste for animal food, and in cold
weather most people feel they must
have it. When it is not practicable to
secure fresh meat, or it is not desired,
it is surprising how many changes may
be rung upon half dozen vegetables.
Cooking them in various ways is like
having SO many new dishes. Potatoes,
for instance, afford a remarkable
variety. Served with different vege-
tables from day to day, it is stand by
from one years. end to another Hester
H. Poole, IN Good housekeeping. 4 .,sz ss